I made turmeric fish (recipe below, scroll down) again the other night. Actually, the same night as I made the char kway teow. The char kway teow was taking me a long time – you know, snapping off bean sprout roots, shelling shrimp etc. J was getting hungry, so I just quickly made the turmeric fish – which really only takes five minutes. Anyway, with the fish and the noodles, we had lots of left overs.
I, actually, am not a fan of left overs. I get bored with eating the same thing more than, um, once. So, I like to take left overs and make them into something slightly different, or completely different. So, I decided I was going to make a sandwich with the turmeric fish. But, it would be too boring to just put the fish between two slices of bread, right?
On a completely different cooking experiment, we were eating watermelon the other day and I decided I wanted to try to pickle the watermelon rind. This is actually something I remember my mom trying to make, but I don’t think she tried it more than once or twice. I remember liking it, but probably not so much so, or else I think I would have tried to make it before last weekend. Anyway, I thought, why not add the watermelon to the sandwich? Why not, right?
Pickled Watermelon Rind
3 cups watermelon rind, skin peeled, with just a little bit of the pink left on
4 cups water
2 tablespoons salt
3/4 cup apple cider vinegar
1/2 cup water
3 tablespoons sugar
Place the watermelon rind in a glass bowl that is large enough to hold the 4 cups of water. Add the water and the salt and stir until the salt is dissolved and then let it stand for a few hours in the fridge. Drain the water out and put the watermelon rinds in a pot. Add the cider vinegar, water and sugar. Heat until the water is just about to boil. Let cool completely. Place pickled watermelon rind in a glass jar and then fill with the vinegar mixture. Done.
Kimchee Coleslaw
There’s this yummy Korean fried chicken restaurant in NYC that has kimchee coleslaw. It’s actually more like just a spicy coleslaw and this is my home-made version of it. This recipe should be just enough to make two sandwiches.
1 cup of shredded cabbage
1 teaspoon apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon mayonnaise
1/2 teaspoon Sri Racha chili sauce
Mix everything together. Done.
Turmeric Fish Sandwich
Lightly toast two slices of bread, whatever kind you’d like. In between the two slices place the fish, kimchee coleslaw and pickled watermelon rind. Done.
Unfortunately, I don’t have a picture of this. I wasn’t going to add it to this blog because it’s not something my mother made and I was trying to stay focussed with the blog, but it is way too yummy to not share it. The combnation of the warmth of the turmeric, the creamines and heat of the coleslaw and the sweet acidity of the pickled watermelon is absuloutely scrumptious! I’ll make it again soon and take a picture – it was actually also pretty with the color golden color of the fish, the pink color of the watermelon and the green of the cabbage.
